These Banana-Oat Vegan Muffins are a delightful twist on the classic banana muffin, incorporating oats for added texture and nutrition.
Preheat your oven to 375°F and prepare a muffin tin by greasing it lightly or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a small bowl, combine the soymilk and apple cider vinegar. Let it sit for a few minutes to curdle.
This step helps create a tender texture in the muffins.
Mash the bananas in a large mixing bowl until smooth. Add the curdled soymilk, canola oil, and vanilla extract, and mix well.
Ensure the bananas are fully mashed to avoid lumps in the batter.
In another bowl, mix together the whole wheat flour, rolled oats, cinnamon, baking powder, and salt.
Sifting the dry ingredients can help avoid clumps and ensure even mixing.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
These muffins are delicious on their own or with a spread of vegan butter.
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